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Cheesecakes in Jars makes 24 little cheesecakes. (the recipe is easily halved) you will need 24 4-ounce regular mouth jelly jars Ingredients 2 cups graham cracker crumbs (16 whole graham crackers, ground) 2 tablespoons sugar 8 tablespoons butter, melted 4 8-ounce packages of cream cheese, room temperature 3/4 cup sugar 4 eggs, room temperature 1 cup sour cream 1 teaspoon vanilla extract (I used 1/4 teaspoon vanilla paste) zest of 1 lemon
Better than cupcakes: cheesecake in a jar!
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The Italian Dish: Cheesecake recipe in a jar. Love this idea!
Great idea! Mini cheesecakes in mason jars... Use almond flour instead of graham crackers & Greek yogurt for sour cream?
Cute Idea! Cheesecakes in Jars makes 24 little cheesecakes. (the recipe is easily halved) you will need 24 4-ounce regular mouth jelly jars Ingredients 2 cups graham cracker crumbs (16 whole graham crackers, ground) 2 tablespoons sugar 8 tablespoons butter, melted 4 8-ounce packages of cream cheese, room temperature 3/4 cup sugar 4 eggs, room temperature 1 cup sour cream 1 teaspoon vanilla extract (I used 1/4 teaspoon vanilla paste) zest of 1 lemon Raspberry Topping: 2 pints of fresh raspberries strawberry or raspberry jelly Other toppings: I used mini chocolate chips. You can really do anything you like for the toppings. All kinds of fruit would work, caramel sauce, meringue, etc. Instructions: Preheat your oven to 325 degrees F. Spray the jelly jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn't stick. Blend the graham cracker crumbs, sugar and melted butter in a bowl. Place about 1 heaping tablespoon of the crumbs into each jelly jar and tamp down to make the crust (I used a wine cork). In a large mixer bowl, mix the room temperature cream cheese with the sugar until smooth. Add the eggs, one at a time, and mix well. Add the sour cream, vanilla and lemon zest and mix until well incorporated. Fill each jelly jar with about 1/3 cup of the filling, leaving room at the top for your topping. Place the jars in a large roasting pan or two deep baking dishes. Fill the pan with hot water halfway up the jelly jars. Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool. For the raspberry topping: pick over the raspberries and discard any that are moldy or bruised. Place 7 raspberries on top of each cheesecake. Heat about 1/3 cup of the jelly in a microwave and stir so that the jelly is spreadable. Brush the tops of the raspberries gently with the jelly to glaze them. Refrigerate cheesecakes until ready to serve. Can be made the day before.
Raspberry coconut cheesecake
Raspberries Cheesecake, Desserts, Raspberries Coconut, Recipe, Cheese Cak, Coconut Cheesecake, Strawberries, Toast Coconut, Coconut Raspberries
raspberry coconut cheesecake. I would do this with strawberries
Toasted Coconut and raspberries Cheesecake dessert recipe
Raspberry coconut cheesecake. This was a yummy rich recipe; the toasted coconut makes it super delish.
Mini Snickers Caramel Cheesecakes. I'm good to go for anything Snickers.
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mini snickers caramel cheesecake bites
Love mini cheesecakes! Mini Snickers Caramel Cheesecakes
Mini Snickers Caramel Cheesecakes - Recipe from Six Sisters. I don't have much of a sweet tooth, but I bet making these would make a lot of people I know very happy.
#Cooking Six Sisters' Stuff: Mini Snickers Caramel Cheesecakes #Recipe
Mini Snickers Caramel Cheesecakes. My hubby LOVES snickers cheesecake but when I make one we have too many left overs...so this is a perfect idea for minis!
Cream Cheese Lemon Bars . Oh man I love lemon. - 1 box lemon cake mix - 1/3 cup butter or margarine - softened - 1 egg - 8 ounces cream cheese - softened - 1 cup powdered sugar - 1/2 lemon - grated - 2 tablespoons lemon juice or 1/2 fresh squeezed lemon - 2 eggs - 1 teaspoon vanilla
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Cream Cheese Lemon Bars - - 1 box lemon cake mix - 1/3 cup butter or margarine - softened - 1 egg - 8 ounces cream cheese - softened - 1 cup powdered sugar - 1/2 lemon - grated - 2 tablespoons lemon juice or 1/2 fresh squeezed lemon - 2 eggs - 1 teaspoon vanilla Serving Description: 1 bar Servings: 20 Enter desired servings: Container: 9 x 13 baking pan and a mixing bowl Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes In a mixing bowl, blend dry cake mix, butter, and 1 egg. Press into a 9 x 13 pan, ungreased. Beat the cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate it for later use. Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25 to 30 minutes. Cool completely. Spread the reserved cream cheese mixture onto the bars. Refrigerate until firm; then cut into squares and serve.
White and Dark Chocolate Cream Cheese Chocolate Cake Bars. Chocolate, cream cheese, & sweetened condensed milk. Easy, rich, gooey, decadent.
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White and Dark Chocolate Cream Cheese Chocolate Cake Bars -Chocolate cake with chocolate chips, white chocolate chips & filled with cream cheese! Fast, easy & foolproof!
Japanese Cheesecake - looks like pound cake, tastes like cheesecake. This one goes in the 'to do' file.
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Japanese Cheesecake - looks like pound cake, tastes like cheesecake. (flour less = GLUTEN FREE!) Japanese Cheesecake Recipe from The Cookbook Chronicles 300g cream cheese 45g unsalted butter 57g egg yolk (this equals to 3 yolks) 20g sugar 11g cornstarch 150g milk 95g egg white (3 egg whites) 55g sugar Use an 18 cm (7 in) cake pan with a fixed bottom
OMG!!! Pecan Pie Cheesecake.
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Pecan Pie Cheesecake recipe | Chefthisup - needs dark corn syrup?
Pecan Pie Cheesecake! Christmas or Thanksgiving dessert idea
Pecan Pie Cheesecake, for my sweet tooth!
Traditional Lemon Ricotta Italian Cheesecake with Fresh Raspberry Sauce - come to mamma! :D
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Traditional Lemon Ricotta Italian Cheesecake with Fresh Raspberry Sauce - come to mamma! :D
Lemon Coconut Cheesecake Bars ♥
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Healthy lemon cheesecake bites
Healthy Lemon Coconut Cheesecake Bites (No-Bake)
Healthy Lemon Coconut Cheesecake Recipe
Clean Eating * Lemon Coconut Cheesecake Bites (No-Bake)
Lemon Coconut Cheesecake Bars
Vanilla Bean Cheesecake with Chocolate Crust and Salted Caramel
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Vanilla Bean Cheesecake with Chocolate Crust and Salted Caramel. Had me at Salted Carmel.
Strawberry Cheesecake Bars Recipe from Betty Crocker
Desserts, Cookies Mixed, Sugar Cookies, Strawberry Cheesecake Bars, Cream Cheese, Betty Crocker, Bar Recipes, Strawberries Cheesecake Bar, Easy Sugar
Love cheesecake? Make bars that start with an easy sugar cookie mix...Strawberry Cheesecake Bars...Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/3 cup butter or margarine, melted 2 tablespoons Gold Medal® all-purpose flour 1 egg 2 packages (8 oz each) cream cheese, softened 3/4 cup sugar 1 teaspoon vanilla 2 eggs 3/4 cup strawberry spreadable fruit
Strawberry Cheesecake Bars- Ingredients: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix, 1/3 cup butter or margarine, melted, 2 tbsp Gold Medal® all-purpose flour, 1 egg, 2 packages (8 oz each) cream cheese, softened, 3/4 cup sugar, 1 tsp vanilla, 2 eggs, 3/4 cup strawberry spreadable fruit.
red velvet cake on top of cheesecake with a chocolate crust!
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Red Velvet Cheesecake > Willow Bird Baking. #food #desserts #redvelvet #cheesecake
Red Velvet Cheesecake Recipe #valentines #day #recipes #dessert #drivedana #statenisland #newyork #nyc
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Red Velvet Cheesecake Recipe by: Willow Bird Baking Yield: 11-13 pieces Crust Ingredients: 32 chocolate sandwich cookies, finely processed into crumbs 5 1/3 tablespoons unsalted butter, melted and cooled Small pinch of salt Ganache Ingredients: 3/4 cups heavy cream 10 oz. bittersweet or semisweet chocolate, finely chopped (I used half semisweet and half bittersweet) Cake Ingredients: 1/4 cup vegetable shortening 1 egg 1 tablespoon cocoa 1/4 teaspoon salt 3/4 cups sugar 1/2 teaspoon vanilla 1/2 cup buttermilk 1 1/4 cups flour 1/2 teaspoon baking soda 1/2 tablespoon white vinegar 1 ounce red food coloring Filling Ingredients: 3 (8 oz.) packages cream cheese, at room temperature 1 cup sugar 1½ tablespoons all-purpose flour 2 teaspoons vanilla extract 3 large eggs Decorative Toppings (optional): 2 oz. cream cheese, at room temperature 2 tablespoons butter, at room temperature 1 cup confectioners’ sugar, sifted white chocolate for drizzling strawberries Directions: Note on cheesecake making: Cheesecakes are simple and super customizable. New to cheesecake making? Watch my 6 minute Cheesecake Video Tutorial for visual assistance! Note on scheduling: This cake is easily separated into two days of preparation, and can be prepared ahead of time. On day one, prepare the red velvet cake, cool it, and freeze it. On day two, prepare the cheesecake. You can then assemble and decorate right away, or leave this for day three. Make the cake: Preheat oven to 350 degrees F. Line the bottom and the sides of an 9-inch round cake pan with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the cake out of the pan when it’s done. Cream shortening, sugar, and eggs. Make a paste of the cocoa and coloring and add to the shortening mixture. Add salt and vanilla. Add buttermilk alternately with the flour, beginning and ending with flour. Mix vinegar and soda right before using and add to mixture by folding in. Pour batter into the cake pan and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, cover in wax paper, and freeze for 30 minutes or until firm. Make the cheesecake: To make the crust, preheat the oven to 350° F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides). Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Pour 1 – 1.5 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature for later decorating. Preheat the oven to 350° F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition. Pour the filling over the cold ganache in the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set. Assemble topping: Whip room temperature ganache to create a fluffy texture perfect for piping. In a separate bowl, mix together cream cheese, butter, and confectioners’ sugar to make a small amount of cream cheese frosting for decorating. Assemble the cheesecake: Wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides. Carefully remove the springform. Transfer the cake to a serving platter. Here, you can schmear some ganache on the cheesecake to help the red velvet cake adhere. I didn’t, but it’s a good idea. Then place your red velvet cake layer on top of cheesecake (right side up). Decorate top of cake with drizzled white chocolate, piped cream cheese frosting, whipped ganache, and strawberries.
Lemon Blackberry Cheesecake